Description
Indulge in the delicate and airy Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake. This light and fluffy dessert features layers of sponge cake filled with fresh whipped cream and juicy strawberries, making it a perfect treat for any occasion.
Ingredients
Scale
Cake:
- 4 large eggs (room temperature)
- 2/3 cup granulated sugar
- 2/3 cup cake flour (sifted)
- 2 tablespoons whole milk (warm)
- 2 tablespoons unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
Decoration:
- 1 pint fresh strawberries (hulled and halved)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line the bottom of two 6-inch round cake pans with parchment paper.
- Mix the cake batter: Beat eggs and sugar until pale and tripled in volume. Gently fold in sifted cake flour. Mix warm milk, melted butter, and vanilla separately, then combine with the batter.
- Bake the cakes: Divide batter into pans and bake for 20–25 minutes. Cool the cakes on a wire rack.
- Make whipped cream: Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble the cake: Place one cake layer, spread whipped cream, add strawberries, place the second layer, frost with more cream, and decorate with strawberries.
- Chill and serve: Chill the cake for at least 1 hour before serving.
Notes
- For the best texture, use cake flour and avoid overmixing.
- This cake is traditionally light and subtly sweet.
- Use fresh, ripe strawberries for optimal flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 60mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
